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David's Gorgeous Ginger Cake

publication date: Feb 18, 2011
author/source: David Herbert
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If you've never baked a cake in your life this is the perfect one to start with. It was invented by my former editor David Herbert, now the food editor of Easy Living and author of a really good cookbook called The Complete Perfect Recipes. Sig cooked it up the other day for the Facebook page so you can see how gorgeous it looks by clicking here

Essentially all you have to do is combine dry and liquid ingredients, pour the mixture into a loaf tin and bake for about 50 mins. And the bonus is this cake actually gets better the longer you keep it - assuming you have any left!

60g butter, cubed (helps the butter melt faster)
125g golden syrup
100g plain flour
25g self-raising flour
1 tsp bicarbonate of soda
1 heaped teaspoon ground ginger (can also grate some fresh ginger in)
1/2 tsp mixed spice
100g caster sugar
pinch of salt
125ml milk
1 egg, beaten
For the syrup topping
125g sugar
small chunk fresh ginger
squirt of lemon juice
You will also need a 23cmx12cm loaf tin

Preheat the oven to 170°C/gas mark 3. Line the of the tin with baking parchment.
IPut the butter and golden syrup in a small saucepan. Melt, stirring occasionally, over a low heat, then remove from the heat and set aside.

Sift both flours, the soda and the spices into a mixing bowl. Stir in the sugar and salt, then add the milk and egg, and mix until smooth. Gradually add the melted-butter mixture, stirring until well incorporated.
Pour the batter into the loaf tin and bake for 50-55 minutes, or until risen and firm to the touch. A skewer inserted into the middle of the cake should come out clean. Allow the cake to cool in the tin for 5 minutes before turning out on to a wire rack to cool.

To make the syrup topping place the sugar in a small saucepan with 125ml water and 1 tbsp very finely grated ginger in a small saucepan. Bring it slowly to the boil then simmer for 5 minutes. Spoon the syrup over the hot cake and leave to cool.

* If you haven’t got any ginger you could simply sprinkle the cake with a little sifted icing sugar.


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